SLOVAK HALUSKI
Often used during Lent, this meatless recipe has been passed down generation to generation in my family. This recipe makes a generous amount, which is great because Haluski tastes even better the second day. My Bubba (grandmother) made potato dumpling noodles to go with her cabbage. Also great served with any fish!
Provided by LilBunny
Categories Main Dish Recipes Dumpling Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Melt butter in a skillet over low heat; cook and stir onion until onion is softened and butter is golden brown, 5 to 10 minutes. Add cabbage and toss to coat. Place a lid on the skillet; cook cabbage mixture, stirring occasionally, until cabbage is tender, about 30 minutes. Season with salt and pepper. Remove lid and continue to cook until cabbage begins to brown, 5 to 10 more minutes.
- Mix noodles and cabbage together in a serving bowl; season with salt and pepper.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 50.3 g, Cholesterol 77.5 mg, Fat 14.2 g, Fiber 6 g, Protein 10.2 g, SaturatedFat 8 g, Sodium 122.1 mg, Sugar 6.6 g
HALUSKI FOR A CROWD
This recipe was handed down from my Polish grandmother. I make it every weekend and a local social organization sells servings as a fund-raiser.
Provided by Scott Orlowski
Categories Vegetable
Time 6h
Yield 50 serving(s)
Number Of Ingredients 7
Steps:
- In a large electric roaster (like Hamilton Beach) set on 175 degrees F.
- ,melt 4 sticks butter.
- Coarsely chop cabbage and onions and pack into roaster.
- Roast for 2 hours, stirring every 30 minutes.
- Continue roasting and prepare noodles (one bag at a time) according to package directions.
- With each bag of prepared noodles, add 1/2 stick of butter, salt, celery salt and garlic powder to taste.
- It takes about 1-1/2 hours to prepare and add all of the noodles.
- Continue roasting for 1 additional hour.
HALUSKI WITH SMOKED PORK OR VEGGIE SAUSAGE
This recipe is for a mixed marriage: i.e., a vegetarian and an omnivore who eat at the same table. It's pretty easy to throw together, not in the least bit difficult, and produces about three pans to wash. If you're watching your carbs for diabetes - like me - you can substitute half the noodles for the shirataki kind (http://www.house-foods.com/Tofu/tofu_shirataki.aspx).
Provided by RecluseKate
Categories Vegetable
Time 30m
Yield 2 hearty servings, 2 serving(s)
Number Of Ingredients 14
Steps:
- Set a 4-quart pot of salted water over a high burner. Bring to a boil. (If you are using shirataki noodles, prepare them now according to package directions).
- Meanwhile, set two large, heavy skillets (12 inches or bigger) over medium-high heat. Make sure you lids handy for each skillet - you'll need them later.
- Add 1/2 teaspoon oil to one heated skillet, then add the veggie sausage. Add the pork sausage to the other dry skillet. Cook until they are nicely browned on one side. Then flip all sausages and reduce the heat to medium. Cook until browned on second side. If you want crispy veggie sausage, remove it at this time. Otherwise, you can leave it in the pan. The pork sausage stays in the entire time.
- Add the egg noodles or fettuccine to the boiling water. Let boil for 8-9 minutes (10 minutes if you're using whole-wheat pasta).
- Add 1 Tablespoon butter to EACH skillet, then immediately add the onions and carrots, half to each skillet. Cook and stir until each is nicely softened, 3-5 minutes. Add the green pepper and cook for another minute.
- Next add the cabbage, tossing to combine with the other veggies and sausage. Add 1/4 cup water to each skillet, then quickly cover. Cook for about 5 minutes. Check it occasionally to make sure it's not burning; the cabbage should look green and become tender, not blacken at the edges or start to smell bad. If needed, uncover the skillet briefly to add a few tablespoons more water or to stir.
- Uncover the skillets to allow any remaining water to evaporate, and stir each skillet briefly. Drain pasta while the remaining water cooks away.
- Toss 1/2 tablespoon of butter into each skillet, then add half the hot pasta to each one. Stir and toss to coat the noodles. Add the paprika, salt, pepper, and optional cayenne to each skillet according to your taste. You may have to season the veggie skillet more heavily. If you removed the veggie sausage, now is the time to add it back and let it reheat a little.
- Serve hot, with rye or pumpernickel bread and cucumber salad if you like.
Nutrition Facts : Calories 478, Fat 23.5, SaturatedFat 12.2, Cholesterol 93.7, Sodium 283.9, Carbohydrate 57, Fiber 6.5, Sugar 8.8, Protein 12.9
GREG'S HALUSKI
Make and share this Greg's Haluski recipe from Food.com.
Provided by Greg K
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Remove outer leaves from cabbage.
- Remove core from cabbage.
- Cut cabbage in half and cut each half into eighths.
- Rinse cabbage to clean, drain water.
- Place cabbage in large pot filled with water and cook on medium-high boil stirring regularly (add water once or twice as it boils away).
- Cook 2 packages of bacon in frying pan while cabbage boils and set aside when finished, (keep bacon grease to add later).
- When cabbage is getting soft and almost finished, approximately 90-120 minutes, in a second large pot boil 10cups water plus 1tsp vegetable oil.
- Add 1 bag of egg noodles to boiling water and cook for 6 minutes.
- Drain noodles.
- Drain cabbage.
- Crumble bacon.
- Combine noodles, cabbage, bacon, bacon grease, 1tsp salt, and 1tsp pepper in large bowl and mix well.
- Enjoy!
Nutrition Facts : Calories 717.6, Fat 53.7, SaturatedFat 17.6, Cholesterol 113, Sodium 1264.8, Carbohydrate 38, Fiber 4.3, Sugar 4.4, Protein 20.7
GREAT GRANDMA IRENE'S HALUSKI
I went over my moms today, and when I walked into her house, The entire place smelled like Cabbage and Bacon. When I asked her what she was making, She just said "Try it" so I did. And it was pretty good, Though I'm not much of a Cabbage fan, I knew a lot of you would enjoy this! This is my Great Grandmothers recipe, She was your...
Provided by Anthony Nicometi Jr
Categories Other Main Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Fry up bacon until not completely crisp but cooked through, Drain and reserve on the side.
- 2. Take out about half of the bacon fat and discard. NOTE:DON'T START FRYING THE ONIONS UNTIL 5 MINUTES BEFORE CABBAGE IS FINISHED Fry the onions in the other half of the bacon fat.
- 3. Boil cabbage with 3 cloves of garlic until tender. Remove from water and Julienne. Add to onions and fry until both onions and Cabbage is Golden Brown
- 4. boil egg noodles until tender, then add to the Onion cabbage mixture
- 5. add the bacon, and 1/2 stick of butter, Drizzle with Olive oil, Stir until butter is melted and serve hot, and Enjoy! :)
HALUSKI
Make and share this Haluski recipe from Food.com.
Provided by Nikki S
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place cabbage, oleo, onion, and water with salt and pepper in a dutch oven and brown.
- Cut cabbage into long 1/2 in thin strips. Cook all together until cabbage reduced.
- Next combine doughball ingredients (which are approximate because the amount depends on the size of the potatoes and eggs used) until they form a paste in a food processor.
- Boil water and drop teaspoonfuls into water. When all are cooked, put into dutch oven with cabbage/onion mixture. Mix carefully and salt and pepper to taste.
Nutrition Facts : Calories 410.2, Fat 24.4, SaturatedFat 4.7, Cholesterol 52.9, Sodium 335.3, Carbohydrate 43.7, Fiber 9.1, Sugar 10.7, Protein 8.6
HALUSKI
From More Diners, Drives-ins and Dives. Recipe courtesy of Kelly O'Conner of Kelly O's Diner, Pittsburgh,PA
Provided by mightyro_cooking4u
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Add the cabbage leaves and cook until crisp-tender, about 5 minutes. Drain and julienne.
- Melt the butter in a large skillet over medium heat. Add the onions, sprinkle on half of the garlic salt, and let the onions sweat for about 10 minutes, stirring often. Stir in the cabbage and cook, stirring all the while, until the onions and cabbage start to caramelize, about 10 minutes.
- Stir in the crumbled bacon, the noodles, the remaining garlic salt, and the pepper, and let the haluski cook for 5 more minutes or so. Plate it up and top it off with Romano cheese.
HALUSHKI
This is a traditional Polish recipe handed down from my grandma. Its quick, simple, inexpensive, tasty and makes enough to feed an army.
Provided by Kris
Categories World Cuisine Recipes European Eastern European Polish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
- Add a little water to the saucepan or skillet and mix up the drippings a bit. Place cabbage into the pot, and allow to cook down completely.
- In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter.
- Cut up the pork chops to bite size pieces and set aside. When the cabbage has cooked down, add pork and cooked noodles and mix completely.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 44.8 g, Cholesterol 72.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 3.3 g, Sodium 44.6 mg, Sugar 5.1 g
HALUSKI
This recipe came from Czechoslovakia with my grandma and her family. I have been eating it forever and have passed it on to my family, as well. (This can all be adjusted for more or less, I usually triple it...for lots!)
Provided by Vicki Tryan Jordens
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up bacon in bite size pieces and fry with chopped onion (I like my bacon crisp, but it's up to you).
- Meanwhile, put on large pot of water to boil.
- Peel potatoes, cut and grind up in a blender (If the mixture is too dry to blend, add the egg).
- In a large bowl, gradually mix flour with potato mush until loose batter is formed.
- Put a large scoop of the batter on a flat surface (I use the bottom of a springform pan).
- Holding the flat surface in one hand, use a fork with the other, pushing finger-size dumplings in the boiling water (They will rise as they cook).
- Gently stir, so they don't stick.
- After the dumplings are all cooked, drain them in a large colander and put them in a large serving bowl.
- Drain sauerkraut in colander, under cold water, squeezing out excess.
- Add sauerkraut, cooked bacon and onion to dumplings.
- Mix gently.
- Salt and pepper to taste.
- (An alternate version is with the dumplings mixed with drained cottage cheese and melted butter. Very yummy too!).
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